I know, I know…this is a curious recipe to be sharing in late winter!
I had purchased a few bags of frozen peaches for my teenage sons to add to their protein shakes…only to be told that they don’t really like them, ha! So in the frugal accomplishment spirit, I unearthed this Vintage Recipe series to find a way to use them up. The recipe declares that this jam is “as delicious spooned over vanilla ice cream as it is on hot breads” which is something we will definitely need to try.
Peach Jam
taken from Farm Journal's Country Cookbook
Servings: 4 half pints
Ingredients
- 2 (10oz.) pkgs frozen peaches
- 3 tbsp lemon juice
- 3 cups sugar
- 1 pkg powdered fruit pectin
- 1 cup water
Instructions
- Thaw frozen peaches and mash or chop into pieces. Stir in 3 Tbsp. lemon juice.
- Blend the peaches in blender to make a puree.
- Add sugar, mix thoroughly and let stand 20 minutes, stirring occasionally.
- Combine powdered pectin and water and boil rapidly for 1 minute, stirring constantly.
- Remove from heat. Add the fruit to the pectin; stir for 2 minutes.
- Pour into clean containers; cover with tight-fitting lids. Let stand at room temperature 24 hours. If jam does not set, refrigerate until it does.
- Freeze at 0℉ or lower, or refrigerate.
Notes
According to the cookbook: "If the jams seem a little stiff when you open them for serving, stir gently to soften. Or if they "weep" when cut, stir to blend them. They will mold or ferment if kept at room temperature more than a few days, so always store in the refrigerator."
Previous Posts from the Year of Vintage Recipes
- a “breakfast for dinner” option: Cheese/Bacon Pie
- a Good Friday tradition: Hot Cross Buns
- a hearty bread that is great for sandwiches: Old Fashioned Oatmeal Bread
- a sweet breakfast treat: Sugar-Top Coffee Cake
